Kuwaiti Chicken with Loomi and Baharat

Quwarmah Ala Dajaj

Prep Time: 25 minutes
Cook Time: 1 hours 50 minutes
Total Time: 2 hours 15 minutes
4 servings


  • 3 lbs chicken, skinned and jointed (or use chicken breasts and cook for less time)
  • salt
  • 1 3/4 teaspoons baharat mixed spice
  • 1 teaspoon Organic Turmeric Powder
  • 1/4 cup olive oil (or ghee)
  • 2 large onions, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon fresh ginger, grated
  • 1 stick cinnamon bark
  • 1 cup tomato sauce (I use canned pureed tomatoes)
  • 1/4 cup water
  • 2 dried limes (loomi, or 1 1/2 tsp ground loomi))
  • 1 cup frozen okra (optional)


Rinse and wipe chicken pieces dry and sprinkle with salt.

Combine baharat and turmeric and rub half onto chicken pieces. Leave for 15 minutes.

Heat olive oil and brown chicken pieces on each side. Remove to plate.

Add onion and fry gently until transparent.

Add garlic, ginger, remaining spice mixture, and cinnamon bark to the onion and fry for 5 minutes stirring often.

Add tomato sauce, water, salt to taste, and loomi pierced twice with a skewer or loomi powder. Bring to a high simmer.

Add chicken pieces and okra if using, reduce heat to low and simmer very gently for 1 1/2 hours until chicken is tender and sauce is thick.

Serve with basmati rice and salad.